The BBC Good Food logo
Green cucumber & mint gazpacho

Green cucumber & mint gazpacho

By
Rating: 4 out of 5.11 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 2

This zingy, no-cook soup is packed with four of your five-a-day

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal186
fat11g
saturates2g
carbs15g
sugars14g
fibre5g
protein8g
low insalt0.28g
Advertisement

Ingredients

Method

  • STEP 1

    In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.

  • STEP 2

    Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.

Goes well with

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content